Spaghetti Squash Pancakes

[Guest guest]

Here's another preview from Katzen's upcoming book, Sunlight Cafe.

 

Ellen

 

* Exported from MasterCook Mac *

 

Spaghetti Squash Pancakes

 

Recipe By : Preview from the upcoming Sunlight Café

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Pancakes, Waffles & Crepes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cooked spaghetti squash

1 cup onion -- minced

1/4 cup unbleached all-purpose flour or rice flour

1/2 teaspoon salt

- (scant measure)

4 large eggs

Black pepper to taste

Nonstick spray and/or butter for the pan

Sour cream or yogurt for the top

Salsa for the top too

- (but not too spicy- these are delicate)

 

Here is a lovely spaghetti squash recipe for you, from my upcoming

new book. I love spaghetti squash! It is so light and crunchy, and

the taste is so subtle. It's also a good source of fiber and vitamin

A. Have fun with this!.

 

Tender, light, eggy, delicate, soft, slightly chewy - you can make

these lovely pancakes for breakfast, or as a side-dish or light

entrée for lunch or dinner.

 

NOTE: This calls for all--purpose flour, but rice flour will also

work, so the pancakes can be wheat-free.

 

DO THIS WELL AHEAD OF TIME: To bake the spaghetti squash, preheat the oven to

350°F. Cut the squash in half lengthwise, and scrape out the seeds.

(I do this with the help of kitchen scissors.) Bake the halves

face-down on a lightly oiled tray for about 30 minutes, or until the

skin-side of the squash can be reasonably pierced with a fork. You

don't want the squash to be too soft, as it will cook further in the

pancakes. Let the baked squash cool, then scoop it out of the skin,

place it in a strainer, and squeeze out some of the juices to dry it

a little. A 3-pound spaghetti squash will yield 4 cups cooked.

 

 

1) Place the squash in a medium-sized bowl and separate the strands a

little with a fork. Use the fork to mix in the onion, flour, and

salt, and then to beat in the eggs.

 

2) Place a skillet or griddle over medium heat. When the pan is hot,

spray it with nonstick spray, and, if you like, melt in a little

butter. Add the batter in 1/4-cup amounts to make 2 1/2-inch pancakes.

 

3) Cook the pancakes cook until golden on both sides. Unlike cakier

pancakes which toughen when turned from side to side, these can be

turned more than once. Get them really well-done on the outside. They

will still be tender and light, kind of chewy-crisp. So cook them for

a good 20 minutes, minimum!

 

4) Serve hot, with or without toppings.

 

 

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Per serving (excluding unknown items): 90 Calories; 5g Fat (51%

calories from fat); 7g Protein; 4g Carbohydrate; 216mg Cholesterol;

331mg Sodium

Food Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2 Fat

 

 

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